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Crockpot Ratatouille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.467
Energy (kCal)631.4287
Carbohydrates (g)34.5074
Total fats (g)55.1572
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop all vegetables into "mouth sized" chunks, unpeeled. | 2. Layer the vegetables in the crock pots. | 3. Cover with the spices, tomatoes, spices, olive oil. | 4. Cook on low for 5-6 hours or on high 3-4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 sized - - - -
    zucchini 1 sized 2.31 0.3421 0.2981 0.044000000000000004
    yellow squash 1 sized - - - -
    tomato 1 can roasted diced undrained 62.068999999999996 13.7631 3.2384 0.5397
    yellow onion 1 diced 44.0 10.274000000000001 1.21 0.11
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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